Street food

A portable fruit stand in Manhattan

Street food is food obtainable from a streetside vendor, often from a makeshift or portable stall. While some street foods are regional, many are not, having spread beyond their region of origin. The food and green groceries sold in farmers' markets may also fall into this category, including the food exhibited and sold in gathering fairs, such as agricultural show and state fair. Most street food is both finger and fast food. Food and green groceries are available on the street for a fraction of the cost of a restaurant meal and a supermarket. According to the Food and Agriculture Organization, 2.5 billion people eat street food every day.

Concerns of cleanliness and freshness often discourage people from eating street food. Lack of refrigeration is often construed as a lack of cleanliness or hygiene; on the other hand, street food often uses particularly fresh ingredients for this very reason.

Street food is intimately connected with take-out, junk food, snacks, and fast food; it is distinguished by its local flavor and by being purchased on the sidewalk, without entering any building. Both take-out and fast food are often sold from counters inside buildings. Increasingly the line is blurred, as restaurants such as McDonald's begin to offer window counters.

With the increasing pace of globalization and tourism, the safety of street food has become one of the major concerns of public health, and a focus for governments and scientists to raise public awarenesses. FSA hence provides comprehensive guidances of food safety for the vendors, traders and retailors of the street food sector in the United Kingdom. Other effective ways of curbing the safety of street foods are through mystery shopping programs, through training and rewarding programs to market stallers, through regulatory governing and membership management programs, or through technical testing programs.

Africa

South Africa

In South Africa, boerewors and other braai food are available in the street. In townships, ethnic foods are available.

In Cape Town, a popular street food is the Gatsby, a baguette filled with meat (often bologna sausage), salad, cheese and chips. It is said to have originated from a single restaurant, and has become popular throughout Cape Town.

Another popular food is bunny chow. It is a scooped out loaf with curry or atchar inside and with the scooped out bread placed on top. A legend states that Indian golf caddies invented it during apartheid, as they were not allowed to use cutlery. Note that while there may well have been individual cases where such or similarly ridiculous prohibitions were foisted willynilly upon victims of apartheid—thus giving rise to the legend—there is no ordinance or law on record stating anything like it.

Ethiopia

Injera bread is the method of eating several types of street foods. Tibs Wat, a spicy stew is placed on a plate with a folded piece of injera and fried Neeka stalks.

Ghana

Street food in Ghana is mainly based upon local cuisine. Street food is available from travelling pedestrian vendors, street stalls, and ubiquitous "chop bars". Street breakfasts across the country consist of different assortments of porridges, as well as omelettes and bread served with tea. Traditional African dishes, such as fufu, kenkey, banku, fried yams, and bushmeat are popular across the country; regional varieties use local foods, such as tilapia in Ashanti Region, fresh seafood along the coastline and fried cheese in the Northern regions. Rice dishes are also common, consisting of rice served with noodles, baked beans, and can be garnished as according to the customer by extra toppings of egg, chicken, fish, gari, and vegetables. Fruits are also popular street food, ranging from Coconuts and bananas to seasonal oranges and mangoes. Kebabs made from beef and pepper are also widely available from travelling vendors. A wide variety of local snacks are also availabe, and can differ dramatically from region to region.

Beverages are often sold by food vendors. The most common street beverages, purchased from separate drinks vendors, are small plastic bags filled with purified water. Carbonated drinks in West Africa are usually available from permanent shops instead of temporary vendors, where the drinks are sold in glass bottles which must be returned to the shop for recycling and refilling. Local drinks are also sold throughout the day, such as iced kenkey, lemonade, and a cold ginger drink. As is the case in many members of the Commonwealth of Nations, Ghanaian law prohibits the sale of alcoholic beverages except within licensed establishments, and as such alcoholic drinks are not sold by street vendors except in smaller villages, where pito, the local wine is served in calabashes.

Morocco

Typical street food includes: grilled corn on the cob, merguez, and snails.

Nigeria

Chin chin is a popular dish in Nigeria, and west Africa.

Tunisia

Sweet pastries are the most common street food, as well as the ubiquitous tuna baguette.

Asia

Street eaters in those parts also enjoy various jicama salads.

In Malaysia, Singapore, and India, putu mayam, a cold coconut/rice-noodle concoction, is eaten for breakfast or a snack.

China

Signs by the country road near Wuhan, Hubei, invite motorists to try dishes form three other provinces - Lanzhou (Gansu) halal beef noodles, Chongqing (Sichuan) mala bunch (麻辣燙), and Xi'an (Shaanxi) cold noodles (凉面)

Getting snacks from food stalls on the street is an ancient practice in China that continues to thrive today, though many vendors now serve their food indoors from hole-in-the-wall establishments. The variety of snack foods available is staggering, and varies from region to region. In Sichuan street cooking, a variety of xiǎochī (Chinese: 小吃) such as grilled rice balls and pan-fried noodles are sold. ^[1] Beijing’s Wangfujing Night Market, a popular tourist destination, is dedicated to street food vendors that feature many of the more unusual items one might purchase, like a large assortment of insects, as well as more typical foods like kebabs. Islamic food, stemming either from the western Uyghurs or the Hui minority, is another form of street food in China, especially thinly cut kebabs cooked over a barbecue pit. Sweets are also sold as street foods in China.

Common Street Foods

Chuanr, a kind of kebab, are a popular item in Northern China, and are recognizable for their enticing scent. They are made with lamb and generously seasoned with cumin, red pepper flakes, and other spices before being roasted. Chuanr are derived from the cuisine of Chinese Muslims, particularly the Uyghurs of the northwestern province of Xinjiang.

In the Northeastern part of the country, bing, or pancakes, are available. Bing are typically made with flour and then fried in oil. They can be served plain or stuffed with meat or seasoned with scallions, and other options. Jian bing, a crepe-like snack, is prepared with an egg cracked onto batter, which together form a base for fillings and sauces. The product is then rolled up for portability, much like a crepe.

Candied fruit for sale in streets of Tianjin, China

Tang hu lu are skewers of fruit, usually Chinese hawthorn, coated by a hardened sugar syrup. Chinese hawthorn is a crab apple-like fruit found on trees. These treats are especially popular in northern China, and can be seen eaten by adults as well as children.

Throughout the country, people looking for a quick meal can turn to the numerous local mian guanr, or noodle houses. These establishments commonly serve noodle soups, though some also serve pan-fried noodles. In Sichuan, these dishes become spicy with the addition of chili oil and peppercorns.

Business

Street vendors are becoming less common as local governments crack down on the practice, citing safety and traffic congestion as problems. Many vendors have also moved towards opening small restaurants, and “street food” is thus now commonly eaten indoors at established locations. The disappearance of traditional neighborhoods, like Beijing’s hutong, has also contributed to the decrease in outdoor food vending.

Hong Kong

In Hong Kong notable foods include skewered beef, curry fish balls, stuffed peppers and mushrooms, and dim sum. Street side food vendors are called gaai bin dong (Chinese: 街邊檔, literally "street side stalls"). Street food in Hong Kong can grow into a substantial business with the stalls only barely "mobile" in the traditional street food sense (see dai pai dong).

India

Chaat stall in India

The quintessential Indian street food is Chaat—a generic name for a tangy and spicy mix, whose ingredients can be quite varied. The tangy flavor is usually imparted by the use of lemon, pomegranate seeds, Kala Namak (black salt), tamarind, and various chutneys. Chaat can be prepared with fruit, with popular ones including guava, banana, apple, melon, etc. It could instead be made using small crisp pancakes made from fried flour, called "paapri", along with yogurt. Potatoes sauteed with black cumin powder constitute another variant. In Indian cities, street vendors also sell drinks including Lassi (yogurt drink sold plain/salty, sweet, or fruit flavored), Sherbet and Jaljeera. Additionally, hole-in-the-wall kebab shops can be found in major cities.

Other items are:

• Pani Puri (also known as gol gappas or phuchkas) and Bhelpuri. Panipuri are hollow crisp balls made from dough, and filled as-you-eat with a spicy concoction of water and potatoes, topped by a choice of sweet or spicy chutney.
• Aaloo Tikki These are patties made up of mashed potatoes and masala deep fried in oil. They are served typically with a curry called Chholey (chick peas). They are popular in winter in North India.
• Chaap is a version of potato patties dipped in flour batter and deep fried. They are served along with onion and beet slices. They are referred to by this name in the Eastern part of the country. One can obtain chaap on local trains travelling to and from Kolkatta. The word "chaap" is probably a corruption of "chop".
• Poori-Subzie(or Bhaajee) This is available mostly in North India, especially in Uttar Pradesh. The curry (subzie) consists usually of potatoes in gravy. Sometimes, especially in the southern part of the country the potatoes do not have gravy and the poories are exclusively made up of refined flour (maida).
• Chai-faen This term refers to tea with a roasted biscuit called "faen", possibly a corruption of "fan" which the shape of the biscuit resembles. The biscuit is also called "khaaree biscuit" in other parts of the country. This is available in North India, especially in Uttar Pradesh in cities like Agra and Mathura.
• Vada pav is an example of West Indian street food. Masala chai,: a spiced tea, is also for sale. A syrup-covered deep-fried sweet is sold in the North as jalebi and the South as jangiri. It is generally cheap and available throughout India.

Regional variations

There are many street offerings in the state of Maharashtra. Pune's street food culture includes "Vada paav, pani puri, ragda raav, kutchi daabeli, sev puri, dahi poori, pav bhaji, egg bhurji, chanachur, buddhi ke baal and gola." Mumbai, Maharashtra, is the place where Vada pav originated. Pav bhaji, is another popular dish. It acquired the status of restaurant food but had humble beginnings as street food. It has retained its original roadside availability despite this. Another concoction is pav-sample which is found at several places in Maharashtra. The "sample" refers usually to Sambar and the dish is simply pav (white bread) to be had with the curry called Sambar which is well known in India. Sambar being widely used for several other dishes as well, it was perhaps used in experimentation with pav. An extra dish of sambar is referred to as "sample". Although widely used in Maharashtra in roadside eateries, sambar is not native to the local culture. "Sample" could also mean a plate of curry called "Usal", which is a water based preparation of cooked sprouted lentils. Occasionally the term "sample" could mean anything that goes conveniently with pav (usually implying a liquid nature).

Calcutta street food includes phuchka, jhal mudi, rolls (mainly egg, also chicken and mutton), mixed vegetable and potato chops (distinct from the Mumbai vada, see above), groundnuts, popcorn, and fritters. Fritters are commonly eaten with mudi (puffed rice). Common varieties of fritters include beguni (eggplants fried in chickpea batter), phuluri (fried chickpea batter), and pakodas (various vegetables fried in chickpea batter). Calcutta is also known for street-side eateries called rice hotels, serving meals centred on rice.

Kerala, in South India, has "thattukadas: a covered cart or van with stoves and utensils. They offer "thattu dosa"—a light rice-flour crepe fried in coconut oil and served with coconut chutney. The menu at a thattukada includes omelettes, spicy pork fry, and parottas (like naan, but beaten and mixed with oil).

Tamil Nadu has its "thalluvandis similar to Kerala's "thattukada"s and popularly referred to as "Kaiyendhi Bhavans", a subtle irony to the famous bhavan hotels like Saravana Bhavan etc. Traditional street food varieties include 'bajji' (deep fried vegetables in a gram flor dough), 'bonda' (deep fried potato balls in gram flour), 'vadai' (deep fried lentil dough), and the numerous varieties of dosais and idlis all served with traditional sambar and coconut chutney.

Karnataka has its own food items such as idli, masala dosa, vada, chakkuli, ragi rotti, jolada rotti, churumuri etc.

Indonesia

File:Sate Stall.jpg

Satay stall in Indonesia

Street food in Indonesia seems to be everywhere. A lot of times the street food is better than restaurant food, especially in tourist areas where the meals are over charged and the quality is usually poor. The cost can range from 10,000 Rp. - 100,000 Rp. depending how much food you take and how hungry you are. Street foods are sold by hawkers peddling their goods on bicycles or carts, known as pedagang kaki lima' or makanan. The food being sold varies from mixed rice, fried rice, soups, satay, cakes, tempeh or beverages, such as Es kacang hijau.

Japan

Nikuman in Japan

In Japan, udon, soba, and ramen noodles are ubiquitous, as highlighted in the film Tampopo. Takoyaki (octopus dumplings), nikuman and Castella (a kind of sponge cake) are also famous as street food in Japan. Sweet cakes, such as taiyaki and imagawayaki are also popular.

Korea (South)

Boiled snails and silk worm larva on Insadong in Seoul, South Korea.

Tteokbokki, odeng, mandu, gimbap, boiled silkworm pupa and river snail, fried squid, fried shrimp, and chicken skewers are among common street foods found in foodstalls throughout South Korea. Most street endors will fire up their woks or large pots of frying oil in the evenings in anticipation of pedestrian traffic. For breakfast, Korean-style toast sandwiches are still very popular in Seoul and other large cities. Other commonly eaten snacks are sweet-filled pastries such as hotteok and bungeoppang.

Sometimes original street food concepts become full-fledged franchises, as seen in the case of Isaac Toast followed by Sukbong Toast and Toastoa, which are all large Korean toast and sandwich franchise chains.

Pakistan

There some common items which are available all over Pakistan such as Bun Kebab (local version of hamburger) served with halal shami kebab and condiments, also Gunnay ka Rus (sugar cane juice). Other foods are Pahata roll which is either beef or chicken stuffed in a fried oil bread; onions, tomato, and raita (yogurt) are also added. Jalebi is a popular sweet dish served throughout Pakistan. Chaat is a staple, usually loaded with spices.

Karachi Corn or maize along with chick peas are sold all over the city by moving vendors. They are mixed with sand on a hot plate and then sifted through. Chicken corn soup with or without eggs, pathan soup (more traditional chicken soup) are the regular delicacies. In Karachi Peshawar Chiras are the local delicacy, which are quails cooked on charcoal fire and eaten whole.

Philippines

A vendor selling fishball in the Philippines

The most common Philippine street foods include fried squidballs, fishballs, kikiam—a type of processed chicken, which is served on a stick, with a variety of dipping sauces.

Roadside stands also serve barbecued pork, chicken and offal, such as pig's blood (colloquially, Betamax after its rectangular shape), chicken heads (helmet), chicken feet (adidas) pig's ears (tenga) and chicken intestines (isaw). Among more esoteric foods are balut and penoy (duck eggs; with fetus and without, respectively), tokneneng and quek-quek (battered, deep-fried chicken and quail eggs similar to Tempura) and deep-fried day-old-chick.

Taho, a type of soft beancurd served with syrup and tapioca balls is another snack, as are other offerings, such as burgers, hotdogs and cotton candy.

Palamig (literally, coolers) are sold, such as traditional offerings like halo-halo to fruit juices. Sorbetes (or, colloquially, "dirty ice cream"locally-produced usually with coconut milk as popularly called Pinoy sorbetes ice cream in flavors such as mango, cheese and yam )and Ice Scramble - a Filipino cold treat made up of crushed ice with flavors, skim milk and toppings usually rice crispies and marshmallows and chocolate/strawberry syrup that brings nostalgia to Pinoys.

Calamares (battered squid pieces deep-fried in cooking oil [a lot cheaper than the traditionally available]) is also widely consumed throughout the country. It is gaining its popularity because of its cheap price.

Taiwan

Taiwan's street food is well-known in Chinese culture, especially that from the area of Tainan.

Influences include the Hoklo (Min Nan) flavor brought by the emigrants during the Ming loyalist rule era and Japanese tastes in the Japanese colonial period, to 1949, when the Nationalist retreated to the island with people from every other province of the mainland.

Bubble/Boba Milk Tea originated on the streets of Taiwan.

Taiwanese street food includes fried stinky tofu, oyster pancakes, Zongzi (especially in Tainan), fried meatball, sugarcane juice (Taiwanese sugarcane was sweet famous with Cuba), soup of boiled Trionychidae, fish ball soup, Baozi and water fried Baozi, rice cakes made with pork blood, and rice and noodle dishes.

Thailand

Street food stall in Nakorn Pathom, Thailand

Street food in Thailand includes noodle dishes, among them are Pad Thai, Rad Naa, flat noodles with beef, pork, or chicken and vegetables, topped with a light gravy, and Rad Naa's twin, Pad See Iw, the same flat noodles dry-fried(no gravy) with a dark soy sauce, vegetables, meat, and chili. Other dishes include Tom Yum Kung (a soup), Khao Pad (fried rice), various kinds of satay, various curries. Japanese chikuwa and German sausages have also appeared in Bangkok. Canal food has been sold from boats on Thailand's rivers and canals for over two centuries, but since the early 20th century King Rama V's modernizations have caused a shift towards land-based stalls.^[2] In Bangkok parlance, a housewife who feeds her family from a street food vendor is known as a "plastic-bag housewife", which originated from streets vendors selling juice in plastic bags.

Many Thai people will eat four or five meals a day, and often these will be taken with friends or family at streetside dining carts. In some areas of Thailand, an inconspicuous car-park or roadside area may be empty by day, but turn into a bustling food district as the sun goes down, when local street vendors arrive with their carts. This is the case in most provincial capitals.

Middle East

Shawarma is popular and is usually made of chicken or lamb. Ful, a dish made from fava beans, is common in many Arab countries. In Syria and Lebanon, pastries made with a soft dough are sold, either open like a mini-pizza or filled, and are termed fatayir, man'oushe, or basbouse depending on the type. Toppings or fillings include zaatar, chili, spinach, meat, sausage meat, cheese, and olives. Fruit juice counters in Syria and Egypt provide fresh juice from all seasonal fruit as well as sugar-cane.

Sweets such as knafeh, made from cheese and pastry, and madlu'e, made from sweet cheese curds on a rich biscuit dough, are also sold from counters, drenched in syrup, and eaten on the street in Palestine, Syria, Jordan and Israel. "Cheese sweets" are a specialty of Hama in central Syria.

Israel

In Israel, street eaters enjoy sabikh, a pita stuffed with hard-boiled egg, eggplant, tahini, and a mango pickle similar in taste to chutney or atchar. It was introduced by Iraqi Jews. Bourekas are common, being sold out of carts in front of bakeries. The most common street foods are Falafel and Shawarma.

Syria

In springtime in Syria, whole green almonds are sold from carts on the street. In summer, prickly pears and whole fresh pistachios are sold. Pavement vendors, as well as drink sellers in traditional costume with their goods in a pot strapped to their back, sell mulberry and liquorice juice.

Australasia

A pie floater

An ice cream van at Batemans Bay, New South Wales, Australia

English, Scottish, Irish and Welsh influences in Australia

The most common street food in Australia is the sausage sizzle, usually consisting of a thin sausage or sandwich steak cooked on a barbecue and served on a slice of bread with optional fried onions, cheese, mustard and tomato or barbecue sauce. The stalls are usually run by local sporting or charity groups as fundraiser.

A pie floater is a meal served at pie carts in Adelaide and elsewhere in South Australia. It was once more widely available in other parts of Australia, but its popularity waned. It consists of an Australian meat pie covered with tomato sauce, sitting in a plate of green pea soup.

People can buy soft serve and other ice creams from vans which drive around the streets. The vans alert potential customers with a tinkling tune, for example Greensleeves or The Entertainer.

Greek and Lebanese foods in Australia

In Melbourne and Sydney, kebabs and souvlakis have taken over as the main street food due to high percentage of Greek and Lebanese people in both cities, and is popular as a late night snack, especially after a few beers

New Zealand

Vans selling burgers, New Zealand hotdogs (a battered sausage on a stick), toasted sandwiches and chips are the most common type of street food in New Zealand. The White Lady food van in downtown Auckland is a well-known icon of the city.

Like Australia, ice cream cans and sausage sizzles are also common in New Zealand.

Caribbean

Barbados

In Barbados, fishcakes are a common street food. Fishcakes are made with bits of saltfish, seasoned and mixed with flour and then deep fried. Fishcakes are sold at community events such as school fairs and concerts and can also be found at fish fries such as those in Baxter's Road in the capital city of Bridgetown or the Friday evening event in the southern fishing town of Oistins. Fishcakes are commonly eaten with saltbread, a thick, round bread; the sandwich is called a "bread-and-two" and can be found at most village shops throughout the island.

Dominican Republic

Fried foods are common in the Dominican Republic. Empanadas are a very typical snack, made of fried flour, though empanadas made out of cassava flour, called catibias, are also common. Fillings include cheese, chicken, beef, and vegetables, or a combination of these. Yaniqueques are sold at many empanada stands. Yaniqueques (from Jonnycake) are essentially round flour shaped cakes which are fried and usually eaten with salt and/or ketchup. Other vendors sell plantain fritters and fried or boiled salami.

Hamburgers are sold at stands called chimis, which also offer sandwiches called chimichurris, though these bear little to no resemblance to the South American sauce of the same name. Chimis occasionally also offer hot dogs and other sandwich varieties.

Corn on the cob can be bought on the street, usually sold by traveling vendors who move around on a tricycle. Sweets vendors who sell treats such as candied coconut and dulce de leche sell their goods at major intersections in cities and sometimes have their own stands.

Haiti

In Haiti street vendors sell dishes such as fried plantains, griot (deep-fried pork or beef), frescos (fruit soda drink), cassava bread, and Haitian patties (pastry filled with choice of chicken, fish, beef, or pork).

Jamaica

The most common Jamaican street food is jerk chicken or pork and can be found everywhere on the island. Jerk is marinade that is a blended primarily from a combination of scotch bonnet peppers, onions, scallions, thyme and allspice. Once marinated, it is often barbecued on converted steel drum or whatever else locals can construct as a grill/smoker. It is often accompanied with breadfruit and/or festival, a sweetened fried dough.

Beef patties in a sweet bread called "coco bread" are the most popular street food. Bun and cheese is also eaten.

Puerto Rico

Puerto Rico is well known for its street foods (referred to collectively as cuchifritos in New York City) and is popular both in the Caribbean and in mainland North America. Typical Bastreet foods include pinchos (a kebob of skewered pork, seafood or chicken, usually spicy and topped with barbecue sauce on bread; often fried whole).

Empanadas are very popular. Fried flour or yuca flour pastries stuffed with chicken, ground meat, potatoes, corn, fruit, cheese, or seafood. There are also combination's such as cheese with meat, cheese with fruit, potatoes with meat, even pigeon peas with coconut and pizza empanadas.

There's the papa rellena, fried potato balls stuffed with meat or cheese.

The alcapurria, a ground malanga croquette filled with meat or ground yuca filled with seafood. The malanga can have a combination of potatoes, plantains, green bananas, and/or calabazas (tropical pumpkins). Picadillo is the typical stuffing.

There are also arepas stuffed with fried meat, seafood salad or usually seafood cooked in coconut milk if one likes.

Dishes based on plantains or green bananas are popular as street food throughout Puerto Rico. Pasteles are a combination of mashed tubers, plantains, or bananas filled with pork and wrapped in banana leaves and then boiled. Pionono a sliver or ripe plantain sliced down the middle, fried and then stuffed with ground meat, cheese, raisins, capers, and olives. Plátano relleno similar to papa rellena but with ripe plantains rather than potatoes.

Bacalaítos are a fried pancake-like dough that are served with salted codfish. These foods can be found on the side of just about any busy street, but also typically in kiosks, often near the beach.

Sorullos a fried corn meal batter shaped like fat fingers; they can be sweet or savory. Sorullos are stuffed with Puerto Rican white cheese, Cheddar or mozzarella and is served with Russian dressing. Sweet sorullos contain sugar in the corn meal and is filled with Puerto Rican white cheese and guava pasta.

Trinidad and Tobago

In Trinidad and Tobago there are roti and shark & bake stands that provide quick foods like roti, dahl puri, fried bake, and the most popular, Doubles.

Roti is a thin flat bread originating from India that is fluffy on the inside and crispy and flaky on the outside. It is cooked on a flat iron plate called a tawah (< Hindi tawa) or plateen and served with curried chicken, pork or beef.

Dahl puri is similar to the roti but is softer and pliable and has crushed dahl lentils cooked with saffron and placed in the centre of the dough before it is rolled out and cooked. This is also served with either curried chicken, pork or beef.

Fried bake is made by frying flattened balls of dough that becomes fluffy and increases in height as it is fried. It can be served with fried ripe plantains, any meat or gravy. At the shark & bake stands fried bakes filled with well-seasoned shark fillets and dressed with many different condiments including pepper, garlic and chadon beni can also be found.

Doubles is made with two flat breads called baras (from Hindi bara, "big") that are filled with channa (from Hindi "chick peas") and topped with pepper, cucumber chutney, mango chutney, coconut chutney or bandania/chadon beni. It can be eaten either wrapped up as an easy to eat sandwich, or open it up and eat each bara separately.

Virgin Islands

Popular street foods in the Virgin Islands include patés, fried fish, fried chicken leg and johnnycake (fried dough). Pates, similar to the empanadas of Puerto Rico and the Dominican Republic, consist of fried flour filled with various meats, including conch, saltfish, beef, chicken and lobster.

Europe

There are many national street foods in Europe, but some foods have transcended borders. A good example of this is shawarma, brought to Europe by Arab and Turkish immigrants. The Quartier Latin in Paris is packed with shawarma vendors.

Balkans

Buregdžinica in Zagreb

Street food in the Balkans, like the rest of Balkan cuisine, is heavily influenced by the cuisine of the Ottoman Empire. Variations of the burek, a filled flaky pastry, are common throughout the Turkey and the Balkans. Ćevapi, a sort of kebab, is popular throughout the region comprised by the former Yugoslavia, and Romania where it is called Mititei.

Benelux

In the Netherlands and Belgium, french fries are served with sauces such as mayonnaise, ketchup, curry or tartar sauce (the latter mainly in Belgium). The combination mayonnaise, ketchup or curry and chopped onions is called "speciaal" (special) and mayonnaise mixed with peanut sauce is called "oorlog" (war).

French fries

In Belgium, a thicker variety of fries is used, called "friet" or "frieten". In the Netherlands, they are thinner and generally referred to as "patat" (the word for 'potato' in the south of the Netherlands and in Flanders) or sometimes "friet" (from the French verb 'frire' meaning 'deep-frying') or "patat friet". Some shops in the Netherlands also sell "Vlaamse friet" (Flemish fries, similar to the type sold in Belgium) but this is less common than the thinner variant. In Belgium, french fries are traditionally fried in suet (beef fat) whereas in the Netherlands, vegetable oil is preferred.

The Netherlands

A "broodje haring met ui": a soft bun with raw herring and chopped onions

In the Netherlands, street foods are usually sold by a small store which is a mix of a cafe/bar and a fast-food restaurant, known as a snackbar or cafetaria. These stores may also contain the typically Dutch vending machine called an "automatiek". While "patat friet" forms the main portion of the foods sold, many other items are also on offer including different types of deep-fried snack meats such as "kroketten" and "frikandellen", and cheese snacks such as the "kaassouffle" (cheese deep fried inside a crispy bread crumb crust). Often, the product range includes other foods such as hamburgers, ice cream, bread rolls with different fillings, and occasionally pizza, falafel, doner kebab and shoarma. Deep fried Vietnamese spring rolls and other, originally Asian and/or Surinamese snacks such as "bapao" (a baozi filled with minced meat) and "barra" (a kind of deep fried savoury doughnut), have become increasingly popular since the 1980s.

In addition to the snackbars, one can also find street stalls selling different fried, smoked and raw fish products called a "viskraam" or "haringkar" (Dutch for fish stall or herring cart). Besides the popular raw herring served with chopped onions (bread rolls and pickled cucumber are optional), these stalls also sell fish products such as smoked mackerel, smoked eel and "kibbeling" (deep fried cod nuggets).

At festivals, markets and especially on New Year's Eve, street stalls around the country sell a type of beignets called oliebollen (literally 'oil balls'). In addition they might have other sweet pastries such as waffles and apple beignets.

Belgium

A Frietkot, a French fries street vendor in Brussels.

In Belgium, "friet" or "frieten" are mainly sold by street vendors (see picture), known as a frietkot.

In Belgium, Liège-style waffles (Dutch: "Wafel" or French: "Gaufre") are served warm as a street snack, similar to what is known in other countries as "Belgian Waffles". The pancake is also popular here, being sold fluffier than the French crêpe or the Russian blin.

The Czech Republic

The most common and traditional Czech street food is Smažený sýr, which is a soft piece of cheese deep-fried and served on a hamburger bun. It is typically served with tartar sauce, but some prefer ketchup.

France

In France, sandwiches are a common street food. Most of them are baguette bread sandwiches with different kinds of fillings such as "Jambon/Beurre" (ham / butter), "Jambon/Fromage" (Ham with cheese) or "Poulet/Crudités" (Chicken with vegetables). In France, crêpes are another street food. A crêpe complète containing ham, shredded cheese, and an egg provides a filling lunch. Sweet crêpe or Waffle, containing Nutella and banana or Grand Marnier and sugar is also a snack.

Other street foods include slices of pizza, kebab type sandwiches and panini, a grilled and pressed sandwich.

During the winter, roasted chestnuts can be bought.

Germany

Bratwurst and Glühwein in Garmisch

Germany, with its high Turkish population, has a number of Turkish street foods beyond the pan-European shawarma. Döner is similar to shawarma and available everywhere, especially in Berlin Kreuzberg. More traditionally, there is the Bavarian Fleischkäse (also called Leberkäse), which is similar to meatloaf, sliced to the thickness of a finger and generally served with sweet mustard in a roll. Germany is also known for its various types of sausage, as well as the recent hybrid curry-sausage, Currywurst. French fries ("Pommes" in German, derived from French but pronounced according to German orthographic rules) are popular, served with ketchup and/or mayonnaise, and sometimes with sausage. Beer is sold at all sidewalk snack stands, which usually feature beers and small bottles of whiskey, schnapps, or vodka.

There are an increasing number of North African stalls that sell shawarma, falafel and halumi.

Hungary

Street food is not particularly common in Hungary, although gyros shops are becoming more common. Rétes (strudel) is fairly common, and lángos (a deep fried bread) is usually available at markets and during celebrations. In general, Hungarians looking for quick food will stop to sit down and eat, even if only at a Chinese buffet or a főzelékfaló (vegetable purée bar).

Italy

The most notable Italian street food is pizza, sold in take-aways. Take-away pizza (or "Pizza al taglio") is quite different from pizzeria pizza. Unlike the round pizza normally found in restaurants, which originated in Naples as a street food itself, it is generally made on large square trays, and square or rectangular portions are sold. It usually has quite a thick base, again unlike the traditional Italian restaurant pizza.

Toppings include margherite, mushrooms, Italian sausage, ham, and vegetables.

Other street foods are the Genoese Focaccia di Recco, a double layer of thin dough filled with quark cheese and baked, Farinata, a thin, baked chickpea-flour batter, topped with salt, pepper and olive oil, often served with focaccia (a thin bread, also with salt and olive oil), Florentine trippa and lampredotto, ox stomach cooked in a seasoned broth and served in a bread roll, Roman "supplì", rice balls filled with cheese and/or various fillings, covered in egg and breadcrumbs and deep fried, similar to Sicilian arancini, where the usual filling is a meat sauce with green peas.

In Naples, fried food stalls, known as friggitorie, sell filled, deep-fried pastries and other foods. In Palermo, a street food would be "Pani ca meusa" (bread rolls with sliced, cooked pork spleen), and "Panelle", deep-fried chickpea flour batter. In central Italy "porchetta" is common, a spicy roasted pork meat (from the whole, boned animal), usually served in a bread roll.

Vendors sell watermelons during the summer months, as well as roasted chestnuts ("caldarroste") stalls during the winter, and especially before Christmas.

Piadina's kiosk in Macerone, Cesena

Rosticcerie, while most often selling food to be eaten at home, also sometimes have a counter for immediate consumption of their goods, the most common of which are roast chicken, roast potatoes, fried polenta and other accompaniments.

Substantial immigration from Turkey and the Middle East has also gained Shawarma, as well as other middle-eastern traditional dishes, an increasing popularity.

Gelato (ice cream) is commonly available.

In Romagna region, and especially in Forlì-Cesena province, a flatbread called Piadina is available. It is sold in kiosks, usually as sandwich filled with mixed cold cut meats, cheese and/or vegetables. A widely used variant is the Crescione, a Piadina cooked like a turnover; in this version the most common filling are "tomato souce - mozzarella" and "pumpkin - boiled potato - sausage".

Malta

Pastizzi are small, ricotta cheese or pea-paste filled puff-pastry squares that can be bought from vendors in practically every village in Malta. "Pastizzi", or its singular form "pastizz" is also a derogatory term in colloquial Maltese which refers to female genitalia, probably due to the similarity in shape of these local delicacies. Ricotta pastizzi (Pastizzi tal-irkotta) are diamond shaped with a hole in the middle where the ricotta stuffing can be seen whilst pea pastizzi (Pastizzi tal-pizelli) are of the same shape but are more like an envelope of puff pastry with no holes.

The shops selling these pastries are called "Pastizzeriji" and they occasionally sell items such as pies, pizza slices, sausage rolls, baked rice, baked maccaroni (timpana) and sometimes arancini.

Another local street food found in such pastizzerias is the "Qassatat". This is a ball-shaped pie crust with an open top, filled with the same two basic fillings of ricotta or peas, and sometimes a tuna and spinach mixture.

Imqaret are deep fried pastries filled with a mashed date mixture.

Hamburgers, hot dogs and other such products being sold from vans, replace perennial Maltese favorites such as Ħobż biż-żejt, bigilla and timpana.

However Ħobż biż-żejt is another street food, usually bought from the inside of shops rather than stalls. This is the local sandwich, a local flat-bun called a "ftira" or a rounder one called "hbejza" are filled with various ingredients available at the counter displays. The basic Ħobż biż-żejt recipe consists of filling the bread with oil and kunserva (tomato paste), tuna-fish, pickles and other delicacies which vary from shop to shop. These shops usually serve tea with milk in small glasses to their regulars.

Occasionally a street vendor will sell Sinizza but this is a rarity nowadays. Sinizza is deep fried ball of fish, batter and other ingredients.

Poland

Popular street snacks in Poland include: zapiekanki -- essentially Polish-style French-bread pizzas with a variety of toppings—the obwarzanki of Krakow, which are like bagels (only with bigger holes); and precle (or pretzels). The most common street food in Poland, however, seems to be lody, or ice cream. Long lines outside ice cream shops, and scores of pedestrians toting cones, are a regular fixture of Polish streetscapes.

Russia

Kvass vendor in Kiev, Ukraine

Traditional Eastern European items such as blini, pirozhki and sausages are widely available.

The cuisine of Russia's Turkic minority is popular, with dishes like shawerma, rotisserie chicken, shashlik, chebureki and plov.

Kvas, a small beer made (usually) from bread, with honey being a frequent additive (myodniy kvass), is sold out of tanks or barrels on the street.

In areas with Chinese immigrant populations, Chinese dishes are sold.

Ice cream is enjoyed even on the coldest of Moscow days. Pizza is also available.

Kiosks sell candy, snacks, produce, beer and other beverages, in addition to cigarettes and household products.

Slovakia

In Slovakia street offerings include steamed sweetcorn cobs, fried flat bread loaves with garlic and salt or other condiments (langos), fried buns with poppy seed, jam or cream cheese filling (pirozky); seasonally, ice-cream is eaten in summer and roasted chestnuts in autumn. Ciganska pecienka (gypsy-style roasted pork), roasted sausage and more are sold at Saturday markets. Crepes and fresh sandwiches are available.

Spain

The concept of eating in the street is not very rooted in the Spanish culture; some Spaniards prefer to eat inside a bar with friends (tapeo). However, in winter roasted chestnuts can be bought in the street, especially in the northern half of the country, and during fiestas, churros are also sold. Some major cities however, like Barcelona will have vendors selling ice cream from a cart on the street corners.

Switzerland

Street foods available in Switzerland are sandwich-like, either the typical grilled panini, but also pretzels, grilled chicken, hot dogs or the traditional Bratwurst served with a slice of bread and sometimes mustard. Sweet foods include ice cream and crêpes. Stalls will typically be motorized trucks, rather than smaller wheeled carts. Other foods eaten on the go include the döner kebab, although these are uniformly sold in indoor stores with their own seating rather than from a mobile stall.

Turkey

Turkey can be considered a paradise for the one who loves street food, the varieties are not only numerous, but show considerable change from region to region. It is possible to speak about a full-fledged "Street Cuisine", apart from the mainstream one. There is a very important culture turning around street food in Turkey, and all this food is also separated in two as some are eaten by day, some by night.

Here is a comprehensive list of most of the typical street foods that can be found around large Turkish metropolises:

Istanbul

• Döner served either in:
  • Dürüm - the "Kaşarlı Dürüm" variation of Taksim is extremely popular, that consists of a toasted dürüm with kaşar cheese added to the döner meat
  • Tombik i.e. "fat bread"
• Pilav - steamed rice with chicken and chickpeas, mostly sold in steam carts at night
• Midye - mussels, that come in two forms:
  • Midye Dolma - stuffed mussels with rice, pine nuts and raisins, eaten cold with lemon and olive oil
  • Midye Tava - mussels on a skewer, that are fried in oil, and eaten with a garlic sauce
• Kokoreç - the Istanbul version is typically çooked on a pan rather than on charcoal, and is extremely spicy
• Uykuluk - sweetbread and other soft glands of lamb, grilled on charcoal, and especially popular in the European Side
• Patsos - a sandwich composed of fried french fries and sausage topped with kaşar, more than popular in the Asian Side
• Dilli Kaşarlı - a tiny toast comprising thin sliced smoked tongue with kaşar, a fine delicacy of Etiler
• Adana Kebabı - served in a dürüm
• Sucuk Ekmek - sucuk served in fresh crusty bread as a sandwich
• Islak Hamburger - another specialty of the Taksim neighbourhood, consisting of a garlic meatball in a tiny bun, that is dipped in a pepper sauce and reheated
• Kumpir - a baked potato filled to the maximum with a variety of toppings, popular around Ortaköy
• Boza - a fermented drink, drunk in winter nights

İzmir

• Kokoreç made exclusively from milk fed lamb, grilled on hot charcoal, served barely cleaved inside of a grilled bread quarter, with very little spice, often accompanied with cold beer
• Çöp Şiş - a kebab consisting of very small milk fed lamb cuts mounted on tiny skewers (made of dried squash) grilled on charcoal and served in very large numbers, around 15 at a time
• Kelle Söğüş - different parts, including cheek, tongue brain and eyes from a boiled sheep head, that are cooled and marinated in olive oil, then all chopped together and served wrapped in a lavaş with a slice of tomato and a hint of spice. It is considered to be a local delicacy of İzmir by excellence
• Közde Sandviç - Literally "Sandwich on Charcoal", that is bread toasted on a charcoal grill, alongside the meat and cheese that are grilled on charcoal to be then added to the toast. Comes in two main variations:
  • Kumru - lit "the Dove", that consists of a lemon-shaped bread and has mostly a cheese filling
  • Yengen - lit. "Your Aunt" that has a round and crusty bread with a meatier filling, with mayonnaise
• Midye - mussels, that come in two forms:
  • Midye Dolma - stuffed mussels, different from the Istanbul version in that they are tiny, and are sold by the dozen
  • Midye Tava - fried mussels, different from the Istanbul version as they are fried in olive oil and do not come with skewers
• Sardalya Tava - small sardines fried in olive oil
• Boyoz - hot, greasy and flaky pastry typical of İzmir, baked in a masonry oven and served with a hard-boiled egg
• Gevrek - the İzmir version of the Simit
• Turşu Suyu - sour brine that is left from pickling, consumed cold, somewhat of an acquired taste
• Lokma - a sweet summer specialty, sold on carts

Ankara

Ankara is a rather poor city when it comes to local cuisine in general, but a few street specialties are still to be counted:

• Simit in its Ankara variant, that is thinner, and baked exclusively in masonry ovens after being brushed with pekmez, making it crustier
• Köfte Ekmek - spicy meatballs grilled on charcoal and served inside crusty bread or grilled bazlama generally consumed with Ayran
• Tavuk Döner - Döner made with marinated chicken that is generally preferred in Ankara to the meat Döner
• Kumpir - a baked potato filled to the maximum with a variety of toppings, popular in Çankaya
• Gözleme - savoury hand made and hand rolled pastry, with a selection of fillings, grilled on a sac top

Adana-Mersin

• Kıyma Kebabı - a particularly delicious kebab, consisting of roasting a huge skewer of hand-minced ram (or goat) meat mixed with tail-fat and red pepper flakes on an open mangal, called "Adana Kebab" in the rest of Turkey, eaten in its street version as a dürüm wrapped in lavaş
• Ciğer Dürüm - liver that has been roasted on a mangal, alternatively with pieces of tail-fat, wrapped with onions, parsley and pomegranate syrup in a dürüm that takes a "V" shape
• Tantuni a spicy lavaş wrap consisting of julienned lamb stir-fried on a sac on a hint of cotton oil, a specialty of Mersin
• Şırdan - boiled sheep rumen filled with rice, and eaten with cumin, considered to be an Adana delicacy
• Bici Bici - a very popular ice dessert, consisting of sweetened peeled ice put on top of diced haytalya pieces (sweet semolina jelly) swimming in rose syrup. The peeled ice is then lightly soaked with different natural syrups, coloring it. This particular dessert is nowhere to be found outside of Adana-Mersin, and until very recently, could be only bought from street vendors
• Şalgam - a beverage made of fermented red and black carrots, very sour, that comes in mild and hot versions. Both Adana and Mersin compete for the best Şalgam

Antep

• Beyran - a dish made of a small amount of rice topped with the soft meat and neck fat of lamb in a small copper plate that is left to burn on a potent fire for some time. considered to be an Antep delicacy
• Nohut Dürüm - a very interesting dürüm made out of chickpeas steamed in a spicy sauce, that are served crushed and wrapped in a thick lavaş. This may be Turkey's only entirely vegetarian dürüm. The recipe is actually said to be Armenian
• Cağırtlak - liver, fat, and other offal (mostly heart and kidney) are impaled on skewers and grilled on a mangal to be served in a lavaş, a favorite late-night dish of Eastern Turkey
• Fıstıklı Kebap - lit. "Kebab with Pistachio" is basically a Kıyma Kebabı less the spice and plus the ground pistachios that are added in the mixture. The street version is served as a dürüm.
• Urmu Dutu - the juice of freshly squeezed sour blackberries (a variety endemic to the region) that is typically only sold in the street carts, where the blackberries are cooled on a block of ice

Urfa

• Lahmacun - ubiquitous to the city, with the street version being substantially smaller than the regular one, and sold by higher quantity
• Çiğ Köfte Dürüm - as the name says it consists of Çiğ Köfte that has been wrapped with a lettuce leaf inside a dürüm
• Haşhaş Kebabı - a local variation of the Kıyma Kebabı, very popular in Aleppo as well, that is made by hand-mincing the meat in a thinner manner than the classic recipe, and by adding crushed garlic into the mixture.

United Kingdom

Converted vans sell kebabs, hamburgers and chips, especially at night. At fairs, stalls sell candy floss and doughnuts. In Lancashire, hot parched peas (black peas) are bought from stalls, especially in the colder months.

Ice cream vans are considered one of the signs of summer, and they usually play well-known tunes such as Greensleeves or Teddy Bears' Picnic through a PA system. Street carts can be seen in some cities selling products such as roast nuts and hot dogs, especially in places frequented by tourists.

North America

Canada

While most major cities in Canada offer a variety of street food, regional "specialties" are notable. While poutine (french fries with gravy and cheese curds) is available in most of the country, it is far more common in Quebec. Similarly, hot dog stands can be found across Canada, but are far more common in Ontario (often sold from mobile canteen trucks, usually referred to as "chip wagons") than in Vancouver or Victoria (where the "Mr. Tube Steak" franchise is notable). Montreal offers a number of specialties including Shish taouk, the Montreal hot dog, two-dollar chow mein on St. Laurent and dollar falafels. Although falafel is widespread in Vancouver, 99 cent pizza slices are much more popular. Shawarma is quite prevalent in Ottawa, while Halifax offers its own unique version of the Döner kebab called the Donair, which features a sauce, made from condensed milk, sugar, and vinegar. Ice cream trucks can be seen (and often heard) nationwide during the summer months.

United States

Street food vendor in New York City

Street food vendor in Los Angeles serving a bacon-wrapped hot dog

In the United States, hot dogs and their many variations (corn dogs, chili dogs) are perhaps the most common street food, particularly in major metropolitan areas such as New York City (the Easy-Bake-Oven was said to have been inspired by New York City carts roasting chestnuts). Roasted nuts and gyros are also often sold in the cities also. Cheesesteaks, breakfast sandwiches, and pretzels are common in Philadelphia. Throughout America, ice cream is sold out of trucks. Tacos and Tortas are sold from open food stalls. Pizza and eggrolls are available from window counters.

Some vendors operate out of food trucks and food carts, which offer a low overhead for entrepreneurs and often serve a huge variety of cuisines. Like restaurants, they are regulated and subject to inspections by the local municipal or county health departments.

Diversity and the lack of a strictly defined national cuisine means that, in most urban areas in America and Canada, vendors sell frankfurters, pizza, falafel, gyros, kebobs, tortilla based snacks such as tacos and burritos, panini, crepes, french fries, eggrolls, and other various dishes.

Mexico

Street food vendor in Mexico City selling Crepes

In Mexico, there is a great variety of antojitos mexicanos that are found at street food vendors, at any time of night or day: tacos, tortas (traditional Mexican sandwiches), garnachas, tostadas, picadas, quesadillas, guaraches, panuchos, sopes, gorditas, tamales, atole, aguas frescas, etc.

South America

Brazil

Pão de queijo, which can be translated as "cheese bread", is a street snack in the southeast of Brazil and, increasingly, the rest of the country. Hot dogs are often sold with grated cheese, grilled onions, mayonnaise, green peas or mashed potatoes (São Paulo only) as choice of toppings. Hamburgers are also offered with an assortment of toppings, such as mozzarella cheese, bacon, eggs, lettuce, tomato, mayonnaise, ketchup and mustard, the popular "X-Tudo" (or cheese-all, a souped up cheeseburger). Calabresa (Pepperoni) sausage sandwiches are also popular.

Rio de Janeiro beach vendors sell Mate Gelado (erva mate iced-tea), biscoitos de polvilho (sour manioc flour puffs), roasted peanuts and queijo coalho (grilled cheese on sticks, barbecued on the spot) as well as popsicles, cold beer and home-made sandwiches (sanduiche natural). In the northeastern state of Bahia, the region's African heritage is reflected in the iconic acarajé (deep fried black eyed pea bun filled with caruru, made from salted dried shrimp, and vatapá, a creamy combination of coconut milk, palm oil and cashew nuts) or sweets like cocada (candied coconut) and pé-de-moleque (peanut brittle). All over the country, popcorn is always offered in push carts both salty or sweet (with sugar and cocoa powder). Churros push carts (sausage shaped deep fried dough filled with a choice of doce-de-leite caramel or chocolate sauce) are also found on any major city street.

Colombia

In Colombia, the empanada, a deep-fried meat-filled patty, is sold.

Peru

In Peru, anticuchos, a type of kebab, are often sold by street vendors called anticucheras. Also, cuy, a species of Guinea Pig is served as a delicacy on religious holidays.

Argentina

In Argentina, vendors sell Choripan, a barbequeued sausage served wrapped in french bread, or morcipan, using a blood sausage (morcilla) instead.

Pizza is very popular, in part due to the country's heavy Italian immigration in the early 20th century. Local versions include the fugazzeta, a pizza made with mozzarella cheese and onions, and the fainá: a pizza made with garbanzo bean flour with no toppings, generally served as a side dish to regular pizza.

The empanada, which in gourmet versions is baked is usually deep-fried in this case. Empanadas can be made with beef, fish, ham & cheese, neapolitan (using the same toppings as that pizza) and vegetarian.

Sandwichs are usually served hot, like the Tostado or the Lomito, this last one having a great number of versions, with food courts offering all kinds of ingredients and combinations.

Other local street food includes local versions of the hotdog called pancho, and the hamgurguer or hamburguesa. Despite being very popular in the past, these have been displaced by a number of reasons, mainly a local perception that american-style foods are unhealthy and of low quality.

Sweets and desserts usually found in Argentine streets include caramel apple (manzana acaramelada), cotton candy (algodon de azucar), sweet popcorn (pochoclo) and a local snack called Garrapiñada, which is made of peanuts, cocoa, vanilla and sugar caramel, and sold in small bags in the shape of tubes.

Venezuela

In Venezuela, the "arepa" is a common fast-food meal. It consists of a flattened cornmeal bun, about the size and shape of an English muffin, split open and usually stuffed with soft cheese. Other fillings include shredded chicken salad with mayonnaise and avocado (reina pepiada), shredded brisket cooked with onions, red bell peppers and tomatoes (carne mechada) and pickled octopus.

Chile

In Chile, sopaipillas, a deep fried dough made out of flour and pumpkin, Anticucho, completo, calzones rotos, Jugos Naturales(natural juice), soft drink, French fries, pizza, churros, empanadas, Sweets, Etc...is sold by street vendors.

See also

• Agritourism
• Catering
• Christmas market
• Farmers' market
• Fast food
• Fast food restaurant
• Fish market
• Food and cooking hygiene
• Food booth
• Food safety
• Food Street
• Kebab van
• List of markets in London
• List of markets in Sydney
• List of night markets in Taiwan
• Night market
• Public market
• Rural markets
• Street market

External links

• Malaysia street food Wiki
• Street Foodie - Asian Street Food Blog
• Dictionary of Philippine street food
• Travel By Food - http://www.travelbyfood.com

New York Street Food Blog - http://foodietroopers.blogspot.com/

• DC street vendor